Filo Berries & Cream
Filo Berries & Cream
A beauiful looking dessert by Kristen Tibbals from Everyday Gourmet
  • Difficulty Level Easy
  • Technique Baking
  • Yield 6 servings
  • Peanut Butter Filo:
  • 40 grams Mayvers smooth dark roasted peanut butter
  • 20 grams unsalted butter
  • 2 sheets of Antoniou filo
  • Chantilly Cream:
  • 150 millilitres Bulla whipping cream
  • 15 grams CSR caster sugar
  • 1 vanilla bean, cut and scraped
  • Finishing:
  • 3 punnets of fresh raspberries
  • Fresh mint for garnishing

Melt the peanut butter and unsalted butter together in a bowl in the microwave until melted. Cut the filo sheets in half. Place one sheet of filo pastry onto a flat surface and brush with the peanut butter mixture. Lay a second sheet of filo directly on top and repeat the process with the third sheet. Place the fourth sheet of filo on top of the last layer of the peanut butter mixture. Cut the prepared filo into rectangles 40mm x 80mm. Place onto a flat tray lined with baking paper. Place a second sheet of baking paper on top and cover with a second flat tray. Bake at 175°C for approximately 20 minutes. Leave at room temperature to cool.

  1. Chantilly Cream:
  2. Place the cream, sugar and vanilla seeds into a bowl and whisk until it thickens enough to hold.
  3. Prepare a piping bag with a 12mm piping tube and fill it with the prepared cream. Place a filo rectangle onto a plate and pipe dots of cream, alternating the cream with fresh raspberries. Pace a second rectangle of filo on top and repeat the process. Garnish with fresh mint.

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